Description
Deliciously soft and chewy Banana Chocolate Chip Cookies that perfectly blend the natural sweetness of ripe bananas with rich semisweet chocolate chips. These easy-to-make cookies are ideal for a quick treat or dessert and offer a delightful twist on classic chocolate chip cookies.
Ingredients
Scale
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy for a smooth base.
- Add Wet Ingredients: Mix in the mashed ripe banana, large egg, and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet banana mixture, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough to ensure even distribution without breaking the chips.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges turn golden and the centers look set.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Use a ripe banana for natural sweetness and moisture.
- Optional cinnamon adds a warm spice note.
- Do not overmix the dough to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a healthier version, substitute half the flour with whole wheat flour.
- Ensure butter is softened but not melted for proper creaming.
